Comfort food, warm and filling. This soup is all that. I copied the recipe out of a Frugal Gourmet cookbook many years ago. I’ve made a few changes to the original.
- 2 qts. chicken stock
- 1 medium yellow onion diced
- 4 Tbs. butter
- 4 Tbs. flour
- 4 cups unpeeled diced potatoes
- 1 bay leaf
- 2 cups half & half
- 1 bag frozen corn
- 1 can cream corn
- salt and pepper
- Heat the chicken stock in a large stock pot.
- Saute the onion in butter. Stir in the flour to form a roux and cook it for just a minute.
- Add the roux to the broth along with the potatoes and bay leaf.
- Cook until the potatoes are fork tender.
- Remove the leaf and add the half &half and the corn.
- Simmer until hot and season with salt and pepper.
Nanny Goats In Panties says
Oh, yummy yum! That sounds good.
Why am I suddenly craving soup?
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I love corn chowder. So simple, delicious and comforting.
I made a minor adjustment–rather than the half & half, I used one can of Campbell’s Cheddar Cheese Soup! Turned out great!
Arminta, that sounds like a good change! Yum!
Could you use milk instead of half and half. Trying to use what we have on hand
Christy, yes you can use milk. It won’t be as rich, but it will be good.
How many servings does this recipe make?
About 8-10 servings.
would this work in the crockpot or will using cream make it weird in the crockpot?
It will work in a crockpot. Just add the cream about 20 minutes before serving.